Error 1: Underestimating the BFR (Working Capital Need). You need to pay your suppliers, your stock, your employees, often before you’ve received enough cash. Plan for 3 months of cash in advance during startup.
Error 2: Overestimating the initial revenue. Growth is progressive. Do not base your profitability on a 100% fill rate from month one. Be pessimistic in your forecasts (low assumption).
Error 3: Forgetting hidden costs. SACEM, mandatory training (hygiene, operating permit), small equipment, launch communication, insurance… the bill adds up quickly.
Error 4: Neglecting location in market research. A good concept in the wrong place doesn’t work. Have you counted the foot traffic? Analyzed direct and indirect competition in the trade area?
Error 5: A financial plan without a marketing plan. Saying “I’m going to generate €500k in revenue” isn’t enough. How will you find these clients? What’s the advertising budget? What social media strategy? Figures must be based on concrete actions.
Rejoignez la communauté Fooderise
Recevez plus de conseils comme celui-ci directement sur WhatsApp. Gratuit, sans spam.
Rejoindre la chaîneUne correction ou une suggestion ?
Vous êtes éditeur, restaurateur ou expert du secteur et vous repérez une information à corriger ou à compléter ? Aidez-nous à tenir cet article à jour.
Proposer une amélioration